Food Preparation: Prepare authentic Indian dishes (e.g., curries, tandoori items, gravies, breads) using traditional and contemporary culinary techniques
Menu Development: Create and design seasonal menus and specialty dishes that align with the restaurant's concept and customer preferences
Kitchen Management: Supervise, train, and mentor junior kitchen staff, line cooks, and tandoori chefs
inventory & Ordering: Monitor food stock, select high-quality ingredients, place orders, and minimize waste
Quality & Safety: Ensure appealing plate presentation, consistent taste, and strict adherence to hygiene and health regulations.
Pay: From ₹17,000.00 per month
Benefits:
- Food provided
- Paid time off
Work Location: In person
